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Scallop Ceviche

May 19, 2009

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Did you know Oldways created the Latino Nutrition Coalition? The LNC is an educational program that inspires Latinos to improve and maintain their health through traditional foods and active lifestyles. So today, in honor of the LNC, we’re featuring a recipe out of The Oldways Table Book called “Scallop Ceviche.” It’s a traditional dish that can be found in numerous Latin American countries. Ceviche’s basic ingredients are fish and citrus juice, to which any number of additional ingredients may be added. This particular recipe serves four:

Ingredients
1 pound fresh bay or sea scallops
3 lemons, juiced
3 limes, juiced
1 cup extra virgin olive oil
1 pound tomatoes, peeled, seeded, and chopped
1 onion, chopped
¼ cup fresh cilantro
1 teaspoon dried oregano
½ teaspoon freshly cracked black pepper
Lettuce leaves
1 avocado, pitted and chopped

Preparation
1. Put the scallops in a ceramic or other non-metallic bowl, cover them with the lemon and lime juice, and then cover the bowl with plastic wrap, pricking a hole in it. Let rest in the refrigerator for 6 hours to overnight; for larger scallops, leave for 12 to 24 hours. The citrus acids in the juice ‘cook’ the scallops, and they are done when they turn white all the way through.
2. In a large bowl, mix together the oil, tomatoes, onion, parsley, cilantro, oregano and pepper. 3. 3. Drain the scallops, add them to the mixture and combine well.
4. Place a lettuce leaf on each plate, spoon 3-4 tablespoons of the mixture on top and surround with avocado pieces.

And as always, if you try it out, make sure to tell us how it went! Take pictures, make mistakes, burn your kitchen down. We want every detail. All submissions will be featured in their own special blog post on the Oldways Table, and really, what’s cooler than that?

Hope everyone is having a lovely Tuesday!

– Alison

Recipe courtesy of K. Dun Gifford

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